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| 小麦胚芽油精炼工艺优化及对其品质的影响 |
| Optimization of refining process and its effect on quality of wheat germ oil |
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| DOI： |
| 中文关键词: 小麦胚芽油 精炼 VE 脂肪酸 |
| 英文关键词:wheat germ oil refining vitamin E fatty acid |
| 基金项目: |
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| 中文摘要: |
| 为提高小麦胚芽油品质，以溶剂浸提小麦胚芽毛油为原料，分析了不同精炼工序小麦胚芽油的理化性质、脂肪酸和VE组成及含量的变化，确定了最优精炼工艺和对小麦胚芽油品质影响较大的工序。结果表明，最优精炼工艺参数为：碱炼脱酸时超碱量0.25%，碱炼温度55℃，碱液质量分数6.5%，碱炼时间35 min；添加5%吸附剂（白土与活性炭质量比18∶1），在80℃下真空吸附脱色30 min；220℃下脱臭10 min可脱除臭味并最有利于保存VE。精炼工艺中的碱炼脱酸工序能够有效降低小麦胚芽油酸值（KOH）和磷脂含量分别至0.38 mg/g和160 mg/kg，脱色能够明显降低油脂色泽；精炼对脂肪酸组成及含量影响很小，而VE损失率达到51.75%，其中在脱酸和脱臭工序损失率分别为16.10%和22.58%。精炼过程中的脱酸和脱臭工序对小麦胚芽油品质影响较大，应根据对产品的营养要求进行适度精炼加工。 |
| 英文摘要: |
| The physicochemical properties and compositions and contents of fatty acid and vitamin E of wheat germ oil were analyzed in each refining step so as to improve the quality of wheat germ oil. The optimal refining processes was obtained and processes which had great influence on quality of wheat germ oil were identified. The results showed that the optimal refining conditions were determined as follows：excessive alkali 0.25%，mass fraction of lye 6.5%，alkali refining time 35 min and alkali refining temperature 55℃; dosage of composite adsorbent 5%，mass ratio of white clay to activated carbon 18∶1，bleaching temperature 80℃ and bleaching time 30 min; deodorization temperature 220℃ and deodorization time 10 min. Deacidification effectively reduced the acid value and phospholipids content to 0.38 mgKOH/g and 160 mg/kg respectively，and bleaching alleviated the color of wheat germ oil. Refining had little effect on the fatty acid composition and content，while the loss of vitamin E was up to 51.75%，in which 16.10% lost in deacidification stage and 22.58% lost in deodorization stage. The results indicated that the deacidification and deodorization processes had great influence on the quality of wheat germ oil. Thus，the wheat germ oil should be refined according to the products requirement. |
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